1. Quality in Food Production4
Food Production

2. Chapter Learning Objectives
Describe processes to enhance food quality during preparation.
Describe ways to enhance food quality during cooking.
Review advantages/disadvantages to alternative cooking methods for different foods.
Describe classic sauces and other types of sauces.
Explain how to select garnishes and accompaniments.
Instructor’s Notes
Indicate that these objectives (competencies) drive the information in the chapter and in this session.
Indicate that the students should understand basic methods used to prepare vegetables.

3. Classic Round and Stick Vegetable Cuts
Instructor’s Notes
Indicate that there are three additional classic vegetable cuts.

4. Cube Vegetable Cuts Instructor’s Notes
Indicate that two of the cube cuts begin with a stick cut. A small dice begins with a batonnet cut, and a brunoise begins with a julienne cut.
Indicate that there are two additional vegetable cuts.

5. Additional Vegetable Cuts
Instructor’s Notes
Indicate that there are several popular methods used to prepare meat.

6. Preparing Meat Tenderizing breaks down connective tissue.
Methods that do not involve a liquid
Scoring
Pounding
Blade or needle tenderizing
Marinating involves soaking meat in a liquid seasoned with herbs and spices.
Instructor’s Notes
Connective tissue is the tough part of meat.
A marinade usually includes oil, an acidic liquid such as vinegar or lemon juice, and herbs and spices. Marinades can also be used to cook meat or as part of the sauce.
Indicate that there are several additional methods to prepare meat.

7. Preparing Meat continued
Instructor’s Notes
Indicate that aging, curing, smoking, and brining meat are additional methods to prepare meat.

8. Preparing Meat continued
Aging—usually applied only to beef
Wet aging uses an airless plastic bag under refrigeration.
Dry aging requires special coolers and is done by specialty vendors.
Instructor’s Notes
Ask students for examples of products prepared with each of these methods.

9. Preparing Meat continued
Curing adds flavor and preserves meat.
Uses salt and other chemicals and seasonings
Smoking adds a characteristic smell to previously cured food.
Requires a source of smoke and heat
Brining tenderizes and plumps lean meat.
Involves soaking in salted water, sugar, and spices
Instructor’s Notes
Ask students for examples of products prepared with each of these methods.

10. Three Methods for Processing Meats
Instructor’s Notes
Indicate that it is important to select the correct cooking method.

11. Cooking Methods Enhance Food Quality
The correct method considers the type of meat or other ingredient and requires the cook to know the product.
Kitchen considerations include
Cooking time
Amount of oven and stove space required
Instructor’s Notes
When selecting a cooking method, the primary task is to match the method with the type of food or cut of meat.
New technology offers the possibility of reducing the cooking time for braising, roasting, or overnight cooking by 50 percent, but some cooking methods take a longer time even when special equipment is used.
Indicate that there are three basic cooking methods.

12. Basic Cooking Method 1—Moist Heat
Boiling
Simmering
Poaching
Steaming
Blanching
Instructor’s Notes
When a moist heat cooking method is used, food is cooked submerged in liquid or just above the liquid.
The liquid may be water or stock.
Depending upon the temperature of the liquid and the length of time, moist heat makes certain products more tender.
Indicate that the moist heat method is good for some foods and bad for other foods.

13. Advantages/Disadvantages of Moist Heat Cooking
Method
Good for
Bad for
Boil
Dense, tough meat, root vegetables
Already tender products with high water content
Simmer
Fish, delicate vegetables or fruit
Dense, tough meat
Poach
Fish, poultry, delicate vegetables
Steam
Fish, vegetables, especially greens
Blanch
Vegetables, especially greens
Instructor’s Notes
Indicate that dry-heat is a second type of cooking method.

14. Basic Cooking Method 2—Dry Heat
Broiling
Grilling
Baking and roasting
Sautéing
Pan-frying
Deep-frying
Instructor’s Notes
Indicate that dry heat cooking is good for some products but not good for other food products.

15. Advantages/Disadvantages of Dry Heat Cooking
Method
Good for
Bad for
Bake/roast
Whole fish, seafood
Tough meat, leafy vegetables
Broil
Meat, fish, sturdy vegetables, some fruit
Soft or too-small products
Deep-fry/fry
Product with high starch content
Grill
Sauté
Universal
Instructor’s Notes
Indicate that a third cooking method involves a combination of the moist and dry heat methods.

16. Basic Cooking Method 3— Combination Method
Braising
Stewing
Instructor’s Notes
Indicate that the combination method is good for some but not good for other food products.

17. Advantages/Disadvantages of Combination Cooking
Method
Good for
Bad for
Braise
Tough meat, root vegetables; used for large pieces of meat
Tender products, products with high water content
Stew
Tough meat, root vegetables; meat is usually in small pieces
Instructor’s Notes
The combination method is often used to make tougher cuts of meat as tender as possible and to give the meat better flavor through long-term cooking.
Ask students to answer the following questions.

18. How Would You Answer the Following Questions?
Another word for “vacuum packaging” is _______.
Poaching is a _______ heat cooking method.
The dry heat cooking method that involves applying heat from below is called _______.
The two classic combination cooking methods are _______ and _______.
Instructor’s Notes
Wet aging
Moist
Grilling
Braising and stewing
Indicate that there is difference between “flavoring” and “seasoning.”

19. Flavoring and Seasoning
Flavoring involves adding herbs and spices.
Herbs are leaves of plants and may be fresh or dried.
Spices come from seeds of plants and are almost always dried.
Seasoning refers to adding salt and pepper.
Instructor’s Notes
When selecting a flavoring, use one that complements the main dish, but that is not overpowering.
The chef and manager must balance the cost and benefits of using fresh herbs (more expensive and more difficult to keep) or dried herbs (which last longer but may not produce the same effect).
Salt and pepper should be used only according to standard recipes.
Since too much salt will overpower an entire dish, it is best to let the customer do any final seasoning.
Use salt and pepper at the beginning of the cooking process.
Indicate that students should know basic information about sauces.

20. Sauce Basics
Sauces complement a dish and bring out its best qualities.
Sauces are liquid based and generally have a thickener to make them thicker:
Roux—mixture of equal parts of flour and butter
Slurry—combination of cold liquid and cornstarch
Liaison—made of heavy cream and egg yolk
Arrowroot—starch used in modern sauces
Instructor’s Notes
Indicate that there are three basic types of roux:
White roux—cooked for a short time.
Blond roux—cooked for a longer time until it develops a light brown color.
Brown roux—cooked still longer until it becomes brown.
When using a slurry, proper cooking time is needed to avoid a starchy flavor.
When using a liaison, the thickener is tempered by slowly adding a hot liquid to raise its temperature without curdling. It is then mixed into the sauce.
Arrowroot is used in many ethnic cuisines, and it is the only thickening agent that can be frozen and defrosted without losing its texture.

21. Roux Instructor’s Notes
Remind students that the color differences of roux occur because of the length of time that the roux (equal parts of flour and butter) are cooked on the stove.
Indicate that there are five classic (mother) sauces.

22. Classic Sauces Instructor’s Notes
Classic sauces are called mother sauces since other sauces are developed from them.
Béchamel sauce uses a large amount of flour, butter, and milk.
Velouté sauce can be made with rice as a thickener.
Espagnole is incorrectly referred as a demi-glace, which is really made of one-half brown sauce and one-half brown stock that is then reduced by one-half.
Hollandaise sauce consists of egg yolks beaten with a liquid such as lemon juice or vinegar.
Tomato sauce uses fresh or canned tomatoes and may be thickened by simmering over low heat for a few hours.
Indicate that modern sauces can be made using ingredients and thickeners that are not as rich as those in classic sauces.

23. Small and Modern Sauces
Small sauces are derived from the classic sauces by adding different flavorings.
Modern sauces are based on vegetables and fruits, and their textures vary from smooth to chunky.
Instructor’s Notes
Small sauces are often named after the ingredients used to make them. Examples include various cream sauces, horseradish, and châteaubriand.
Modern sauces do not require rich ingredients such as butter and eggs and are becoming more popular.

24. Other Types of Sauces Instructor’s Notes
Remember that it is important to use a sauce that complements the flavor of the food with which it will be served.

25. Sauces for Main Courses
Instructor’s Notes
Explain that the color of a sauce is also important in the overall appearance of a dish.
Indicate that garnishes can be added to the plate or bowl in part to make the food look more attractive.

26. Garnishes
Garnishes are usually prepared separately with different cooking techniques than those used for the “center of the plate” (entrée).
Three important garnish concerns:
Appearance (visual impact)
Texture (to complement the entrée)
Aroma (refreshing but not strong)
Instructor’s Notes
Avoid a nonfunctional garnish (NFG) that is neither edible nor useful.
Indicate that accompaniments are also important.

27. Accompaniments Must meet the same quality standards as the food
Should complement the main dish
Remember the guideline of “3 x 3 + 3”:
Three colors on a plate
Three textures on a plate
Three flavors on a plate
Three temperatures on a plate (desserts or appetizers only)
Instructor’s Notes
No matter how carefully a manager plans accompaniments, customers will likely ask for substitutions.
Indicate that examples of well-accompaniments can illustrate the “3 x 3 + 3” guideline.

28. Main Courses and Accompaniments
Instructor’s Notes
Indicate that there are several possible advantages to the use of convenience foods.

29. Convenience Foods Can be of high quality and can be stored a long time
Useful for items sold in small quantities or not used often
Can save time and money by reducing equipment and labor
Often hard to distinguish from food cooked “from scratch”
Instructor’s Notes
It is always important to first consider the quality of alternative foods (convenience or “from scratch”) when performing a make-buy analysis.
If items are determined to be equal (or similar) in quality, a cost comparison then becomes important.
Note that it is also important to maintain the quality of food after it is cooked.

30. Maintaining Food Quality After Cooking
Managers must ensure that food meets quality standards. To do so:
Check plates and presentations against menu descriptions.
Consider ways to ensure quality through all stages in the flow of food.
Instructor’s Notes
Ask students to answer the following questions.

31. How Would You Answer the Following Questions?
Flavorings made from the seeds of plants are called _______.
_______ is a classic (mother) sauce made from blond roux.
_______ sauces are based on vegetables and fruits.
The guideline, “3 x 3 + 3,” refers to three _______, three _______, and three _______ on a plate.
Instructor’s Notes
Spices
Velouté
Modern
Colors, textures, and flavors
Indicate that there were numerous key terms described throughout the chapter. Basic culinary vocabulary is very important for food and beverage managers, and the understanding of these key terms is an integral part of the chapter.

32. Key Term Review Aging Blade tenderizing Brining Connective tissue
Curing
Dry aging
Kosher salt
Mallet
Marinade
Instructor’s Notes
Note that these key terms are applicable to preparing meats.
Aging—process that tenderizes meat that is usually applied only to beef
Blade tenderizing—tenderizing method in which meat is passed through a conveyor chain with multiple blades that penetrate the meat
Brining—method of tenderizing and plumping lean meat, poultry, and pork
Connective tissue—toughest part of meat
Curing—process of preparing meat that uses salt and a combination of other ingredients
Dry aging—process of aging beef in special coolers that is usually done by specialty vendors using large cuts of beef
Kosher salt—type of salt preferred for use in brining meats
Mallet—special hammer used to pound cuts of meat as part of the tenderizing process
Marinade—liquid used in the marinating process
Indicate that other key terms applicable to preparing meats were discussed in the chapter.

33. Key Term Review continued
Marinating
Needle tenderizing
Pounding
Scoring
Smoking
Tenderizing
Vacuum packaging
Wet aging
Instructor’s Notes
Note that these key terms are applicable to preparing meats.
Marinating—process of soaking food in a liquid seasoned with herbs and spices to flavor it
Needle tenderizing—same as blade tenderizing except that needles are used
Pounding—process of using mallets to tenderize cuts of meat
Scoring—process of making small cuts across the surface of meat to tenderize it
Smoking—method of meat preparation that involves a special container, a source of smoke and heat, and a way for the smoke to be exhausted
Tenderizing—chemical process or physical treatment used to break down the connective tissue of meat
Vacuum packaging—same as wet aging
Wet aging—aging method for beef in which the product is placed in a sealed plastic bag from which the air has been removed and kept under refrigeration up to six weeks
Note that numerous additional key terms were used to describe the cooking process.

34. Key Term Review continued
Baking
Blanching
Boiling
Braising
Broiling
Browned
Combination method
Deep-frying (basket, swimming)
Instructor’s Notes
Note that these key terms are applicable to cooking.
Baking—process of cooking breads and pastries in an open dish or on a rack in the oven
Blanching—moist heat method that involves cooking food very briefly in hot water and then cooling it very quickly
Boiling—moist heat method in which liquid is maintained at the boiling point, and food is submerged for the entire time
Braising—combination cooking method in which meat is seared on all sides at high heat and then covered about half way in a liquid and slowly cooked with root vegetables
Broiling—dry high heat cooking method in which high heat is applied to a meat product from above
Browned—same as seared
Combination method—cooking method that incorporates both moist and dry heat methods
Deep-frying (basket, swimming)—dry heat cooking method in which food is submerged in hot oil for a short amount of time until it turns brown. The basket method is used for frying smaller food items; the swimming method is used for larger items that need to float in the oil until properly cooked.
Indicate that additional key terms for cooking were used in the chapter.

35. Key Term Review continued
Deglazing
Dry heat
Flavoring
Frying
Grilling
Herbs
Moist heat
Pan-frying
Poaching (shallow, submerged)
Instructor’s Notes
Note that these key terms are applicable to cooking.
Deglazing—step in sautéing that occurs when liquids are added to the residue in the pan to make a sauce
Dry heat—basic cooking method in which heat is applied to the food without any water; fat may be used
Flavoring—process of bringing out the natural flavor of a food by adding herbs or spices
Frying—dry heat cooking method in which food is quickly cooked in a moderate amount of fat in a very hot pan on the stovetop
Grilling—dry heat cooking method in which heat is applied from below the food
Herbs—leaves from plants that have a characteristic flavor and that bring out the natural flavor of a food
Moist heat—cooking method in which food is submerged in a liquid, or just above the liquid
Pan-frying—same as frying
Poaching (shallow, submerged)—cooking food in a small amount of hot liquid. In submerged poaching, food is completely covered with liquid; in shallow poaching, food is on vegetables and half-covered with liquid.
Indicate that additional key terms for cooking were discussed in the chapter.

36. Key Term Review continued
Roasting
Sautéing
Seared
Seasoning
Simmering
Spices
Steaming
Stewing
Instructor’s Notes
Note that these key terms are applicable to cooking.
Roasting—dry heat cooking method in which meat is cooked in an open dish or on a rack in an oven
Sautéing—dry heat cooking method in which meat is quickly cooked with a small amount of fat in a very hot pan on the stovetop
Seared—step in braising (combination cooking method) in which meat is cooked in a pan at very high heat to create a brown color on the meat’s surface
Seasoning—process of adding salt and pepper to a food product
Simmering—moist heat cooking method in which food is placed in a liquid at a very hot temperature (but not boiling; usually the liquid bubbles slightly)
Spices—flavoring ingredients made from plant seeds and nearly always used in dried form
Steaming—moist heat cooking method in which food is cooked above a hot liquid, but the liquid never actually touches the food
Stewing—combination cooking method similar to braising except that the meat is first cut into small pieces and then browned
Indicate that the text discuss numerous key terms applicable to sauces.

37. Key Term Review continued
Arrowroot
Béchamel sauce
Beurre manié
Blond roux
Brown roux
Brown sauce
Classic sauce
Instructor’s Notes
Note that these key terms are applicable to sauces.
Arrowroot—starch obtained from the stem of a tropical American perennial herb used as a thickening agent in modern sauces
Béchamel sauce—classic sauce made with a large amount of flour, butter, and milk
Beurre manié—uncooked roux
Blond roux—roux that is cooked longer than a white roux until it starts to develop a light brown color
Brown roux—roux that is cooked longer than a blond roux until it becomes brown
Brown sauce—same as espagnole sauce
Classic sauce—sauce from which other sauces may be developed
Indicate that there were additional key terms used in the chapter’s discussion of sauces.

38. Key Term Review continued
Demi-glace
Espagnole sauce
Hollandaise sauce
Liaison
Mirepoix
Modern sauce
Mother sauce
Nappe
Instructor’s Notes
Note that these key terms are applicable to sauces.
Demi-glace—half brown sauce and half brown stock, which is then reduced by half
Espagnole sauce—classic sauce made of brown roux, brown stock (beef or veal), and mirepoix
Hollandaise sauce—classic sauce made from egg yolks, lemon juice or vinegar, and melted butter
Liaison—thickening agent made of heavy cream and egg yolks
Mirepoix—combination of cooked vegetables that is usually one-half onion, one-quarter celery, and one-quarter carrot, which is added to dishes to provide flavor
Modern sauce—sauces based on fruits and vegetables with textures that vary from smooth to chunky
Mother sauce—same as classic sauce
Nappe—description of the consistency of a sauce when it covers the back of a spoon
Indicate that there were several additional key terms defined in the discussion of sauces.

39. Key Term Review continued
Roux
Slurry
Small sauce
Thickener
Tomato sauce
Velouté sauce
White roux
Instructor’s Notes
Note that these key terms are applicable to sauces.
Roux—mixture of equal parts of flour and butter cooked on the stove at a low temperature and used as the basis for various sauces
Slurry—thickening agent made of cold liquid and cornstarch that is mixed and then brought to a simmer
Small sauce—sauce made from a classic or mother sauce used as the base to which different flavorings are added
Thickener—ingredient that is added to a liquid to make it thicker
Tomato sauce—classic sauce made from the juice of tomatoes
Velouté sauce—classic sauce made from blond roux and white stock (fish, veal, or chicken)
White roux—roux cooked for only a short amount of time so that it does not turn blond
Indicate that several final key terms were discussed throughout the chapter.

40. Key Term Review continued
Appearance
Aroma
Center of the plate
Convenience food
Garnish
Nonfunctional garnish (NFG)
Shelf-stable
Texture
Instructor’s Notes
Appearance—visual impact of food item as it is presented on the plate that includes the color of the entrée, garnish, and accompaniments
Aroma—scent (smell) of a food item
Center of the plate—main entrée
Convenience food—food item that has some or all of the labor “built into” it that otherwise would need to be supplied on site
Garnish—food item that artistically complements the entrée
Nonfunctional garnish (NFG) —garnish that is neither edible nor useful
Shelf-stable—capable of being stored for a long period of time without quality deterioration
Texture—consistency

41. Chapter Learning Objectives— What Did You Learn?
Describe processes to enhance food quality during preparation.
Describe ways to enhance food quality during cooking.
Review advantages/disadvantages to alternative cooking methods for different foods.
Describe classic sauces and other types of sauces.
Explain how to select garnishes and accompaniments.
Instructor’s Notes
Ask students to do a personal assessment of the extent to which they know the information or can perform the activity noted in each objective.